Parmesan Crusted Vegetable Casserole
  • 1 medium potato, peeled and cut into ½-inch pieces
  • 1 medium yam, peeled and cut into ½-inch pieces
  • 1 red bell pepper, seeded and cut into ½-inch pieces
  • 2 carrots, peeled and cut into ½-inch pieces
  • 3 Tbsp. Princess House® All-Natural Pure Grapeseed Oil, divided
  • Salt and ground black pepper, to taste
  • 1 red onion, thinly sliced into rings
  • 2 small or 1 large zucchini, cut into ¼-inch slices
  • 2 large ripe tomatoes cut into ¼-inch thick slices
  • ½ cup grated Parmesan
  • 2 Tbsp. dried Italian-style bread crumbs
  • Pavillion™ Berry Bake & Serve Bowl

Preheat oven to 400°F. Toss potato, yam, bell pepper, carrots, and 1 tablespoon Grapeseed Oil in Bake & Serve Bowl to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan. Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 1 tablespoon Grapeseed Oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini. Mix the Parmesan and bread crumbs in a small bowl. Sprinkle evenly over vegetables. Drizzle with the last tablespoon of Grapeseed Oil. Bake, uncovered, until vegetables are tender and topping is golden brown, about 40 minutes. Serves 6.

Parmesan Crusted Vegetable Casserole

What's New